Quick Vegan Frijoles Molidos

The creaminess and depth of flavor in these Quick Vegan Frijoles Molidos (mashed black beans) makes them an ideal side dish for any Latin meal. Our take on these Central American black beans is a quick, simple, hearty dish that we love pairing with Arroz Verde (Mexican Green Rice) and Patacones (twice fried plantains). We’ve combined canned black beans with onions, garlic, jalapeño (or serrano) pepper, cilantro and sun-dried tomato for a smooth, creamy and bold Latin inspired dish.

Since the black beans are pureed using an immersion blender, this recipe requires minimal prep time and cooks in under 30 minutes. The rich, robust flavors of these Quick Vegan Frijoles Molidos means they can carry a dish or be served as a side. They save especially well, so you could even double the recipe and enjoy the leftovers the following day. You might even find that the flavors meld together more when prepared in advance.

Method

Heat the oil in a small saucepan over medium heat. Add the onion and garlic and cook for 2 minutes, stirring occasionally. Add jalapeño, sun-dried tomato and salt and cook for 2 more minutes, stirring occasionally. Add cilantro, beans and water. Stir to combine and cook, uncovered, for 5 minutes. Reduce heat to low and, using an immersion blender, blend until smooth.

Cover and cook for 10 minutes. After 10 minutes, remove the lid and cook, uncovered, for an additional 5 minutes. Remove from heat and serve. Once removed from the heat the beans will continue to thicken as they cool.

Notes

Advance preparation: These beans are especially good when made in advance as the flavors meld together over time. Keep refrigerated in a sealed container for up to 3 days.

Water: For soupier beans, use 100ml water. For thicker beans, use 50ml water.

For a smoky flavor: Add ⅛ tsp dried crushed chipotle chile pepper at the same time as the onion and garlic.

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About VM

Rika & Doni run the vegan food and travel blog Vegan Miam. They love bold, global flavors and have a passion for crafting plant-based recipes inspired by their travels. They aren’t afraid of some funk and fermentation and certainly enjoy a healthy measure of spices.